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    Home > Desserts

    Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye)

    Published: Mar 20, 2020 by Valya's Taste of Home · 18 Comments

    Jump to Recipe Print Recipe

    You won't find these growing in the dirt! These Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye) are not naturally grown truffles, but they are still some wonderfully tasty little nuggets.

    You won't find these growing in the dirt! These Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye) are not of the naturally grown truffles, but they are still some wonderfully tasty little nuggets.

    Who remembers chocolate salami? It’s one of those desserts where the name doesn’t directly relate to the actual dessert but makes sense with an explanation! This Kartoshka is similar to that. So let me explain, folks, no need to be shocked.

    As a kid, neither name made sense to me at first. The chocolate salami dessert is called a salami only in name because of its shape and appearance. It is made in a long tubule and cut into slices for serving, similar to cutting a salami sausage. There are no actual salami products in it. Just as this dessert is not made with potato. 😀

    Now my own children grapple with this same idea. Similarly, this dessert is called a kartoshka, or potato, only in name. It is hard for them to comprehend what the name has to do with actual dessert, other than it kind of looks like a potato. It sure does take some reassurance every time I make it that it's not made out of potatoes.

    I absolutely loved, loved these potato-looking delicious treats and of course still enjoy them very much. Kartoshka has always been one of the most popular desserts in Ukraine, just like the chocolate salami. It is super simple to make but tastes so good it makes your taste buds dance! No, truly!

    What is Special about this Kartoshka Recipe

    This recipe is very close to or just about the same as I remember it from childhood. It sure brings a lot of sweet childhood memories, let me know if this jogs up your memories. These soft and delicate truffles made of lightly cooked condensed milk, mixed well in butter is what holds other yummy ingredients together: toasted and crushed pecans, lots of cocoa, and vanilla make them taste irresistible! Include this in your upcoming Mother's Day, and you most likely won't fail to surprise and impress her! Enjoy! 🙂

    Table of Contents
    • Kartoshka Chocolate Cake Truffles Ingredients
    • Kartoshka Chocolate Cake Truffles Instructions
    • How to Assemble Kartoshka
    • Similar Recipes You'll Love
    • Recipe Card
    • Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye)
    • Comments

    Kartoshka Chocolate Cake Truffles Ingredients

    • White cake sponges
    • Organic unsalted butter
    • Lightly cooked condensed milk
    • Cacao or cocoa powder
    • Pecans
    • Sea salt
    • Pure vanilla extract
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    Kartoshka Chocolate Cake Truffles Instructions

    Preheat oven to 350F. Make the sponge cakes. Beat 8 eggs and 1 cup of sugar for 5 minutes or until fluffy and pale yellow in color. Sift in 2 cups of flour in two additions. Mix in the flour carefully not to deflate too many air bubbles.

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    Divide batter equally between 2 – 9” pans greased with butter. Bake in the oven at 350 F oven for 18 minutes or until light golden brown. Remove from the oven and let the cake sponges cool completely (I make the sponge cakes and cook condensed milk the night before making kartoshka).

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    Crush sponge cakes in the food processor ½ sponge at a time.

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    Transfer the crumbs onto a large baking sheet lined with parchment paper.

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    Bake/toast crumbs for 15 minutes in preheated oven to 350 F (180 C). Remove from the oven and let it cool completely.

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    Crush pecans in the food processor.

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    Transfer to a small baking sheet lined with parchment paper and bake/toast for 7 minutes. Remove from the oven and let it cool completely.

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    How to Assemble Kartoshka

    Cream softened butter on high for 5 minutes using a pedal mixer attachment. Add lightly cooked condensed milk and beat it together for 2 minutes, scrape the sides of the mixer bowl, and beat it again for a minute or so.

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    Add cake crumbs, pecan crumbs, cocoa powder, and salt into a mixer bowl with cream. Using the pedal attachment mix all of the ingredients on low for 30 seconds. Add vanilla extract and mix for another minute or until all is combined. Using an ice cream scoop (the amount of mixture is roughly ¼ of a cup), scoop the cake mixture roll it into a ball, then into an oval shape.

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    Place shaped kartoshka onto a platter.

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    Dust with cocoa powder, then transfer into mini cupcake liners. Store it in a container covered with a lid.

    You won't find these growing in the dirt! These Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye) are not of the naturally grown truffles, but they are still some wonderfully tasty little nuggets.

    NOTE: I like kartoshka firm in texture. If you prefer a bit softer texture, let it sit at room temperature for 30 minutes before serving.

    You won't find these growing in the dirt! These Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye) are not of the naturally grown truffles, but they are still some wonderfully tasty little nuggets.

    If you make this Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye) Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 

    You won't find these growing in the dirt! These Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye) are not of the naturally grown truffles, but they are still some wonderfully tasty little nuggets.

    Similar Recipes You'll Love

    • Oreo Egg Truffles
    • Peppermint Oreo Truffles

    Looking for more dessert recipes? Check it out HERE!

    Recipe Card

    Cake Truffles, chocolate, cocoa, dessert, gorgeous dessert décor, Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye), natural vanilla extract, party friendly dessert, Pirozhnoye, potato dessert, sponge cake truffles

    Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye)

    Valya's Taste of Home
    This Kartoshka recipe is very close to or just about the same as I remember it from childhood. It sure brings a lot of sweet childhood memories, let me know if this jogs up your memories. These soft and delicate truffles made of lightly cooked condensed milk, mixed well in butter is what holds other yummy ingredients together: toasted and crushed pecans, lots of cocoa and vanilla make them taste irresistible! 🙂
    4.75 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 55 mins
    Cook Time 42 mins
    Total Time 1 hr 37 mins
    Servings 30 truffles

    Ingredients
      

    Kartoshka Chocolate Cake Truffles Ingredients

    • 2 – 9” – white sponge cakes
    • 8 oz. ((226 g) – unsalted butter softened
    • 14 oz. ((396 g) – lightly cooked condensed milk
    • 4 tbsp. – cocoa powder + 2 tbsp. for dusting
    • 1 cup – pecans
    • ⅛ tsp. – sea salt
    • 2 tsp. – pure vanilla extract
    Read More

    Instructions
     

    Kartoshka Chocolate Cake Truffles Instructions

    • Preheat oven to 350F. Make the sponge cakes. Beat 8 eggs and 1 cup of sugar for 5 minutes or until fluffy and pale yellow in color. Sift in 2 cups of flour two additions. Mix in the flour carefully not to deflate too many air bubbles.
    • Divide batter equally between 2 – 9” pans greased with butter. Bake in the oven at 350 F oven for 18 minutes or until light golden brown. Remove from the oven and let the cake sponges cool completely (I make the sponge cakes and cook condensed milk the night before making kartoshka).
    • Crush sponge cakes in the food processer½ sponge at a time.
    • Transfer the crumbs onto a large baking sheet lined with parchment paper.
    • Bake/toast crumbs for 15 minutes in preheated oven to 350 F (180 C). Remove from the oven and let it cool completely.
    • Crush pecans in the food processor.
    • Transfer to a small baking sheet lined with parchment paper and bake/toast for 7 minutes. Remove from the oven and let it cool completely.

    Assembling Kartoshka Truffles 

    • Cream softened butter on high for 5 minutes using pedal mixer attachment. Add lightly cooked condensed milk and beat it together for 2 minutes, s scrape the sides of the mixer bowl and beat it again for a minute or so.
    • Add cake crumbs, pecan crumbs, cocoa powder, salt into a mixer bowl with a cream. Using pedal attachment mix all of the ingredients on low for 30 seconds. Add vanilla extract and mix for another minute or until all combined. Using ice cream scoop (the amount of mixture is roughly ¼ of a cup), scoop the cake mixture roll it into a ball, then into an oval shape.
    • Place shaped kartoshka onto a platter.
    • Dust with cocoa powder, then transfer into mini cupcake liners. Store it in the container covered with a lid.

    Notes

    I like kartoshka firm in texture. If you prefer it a bit softer texture, let it sit at the room temperature for 30 minutes before serving.
    Keyword beautiful dessert, chocolate potato truffles, holiday baking, Kartoshka Chocolate Cake Truffles, Potato Pirozhnoye,, Potato Pirozhnoye
    Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
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    Kitchen items I used in making this recipe:

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    Love this Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye) Recipe? Please Save and Pin on Pinterest!

    You won't find these growing in the dirt! These Kartoshka Chocolate Cake Truffles (Potato Pirozhnoye) are not of the naturally grown truffles, but they are still some wonderfully tasty little nuggets.
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    Comments

    1. monika says

      October 21, 2021 at 2:32 pm

      5 stars
      I am really enjoying the design and layout of your post. It is very easy on the eyes which makes it all the more pleasant for me to come here and visit more often.

      Reply
      • Valya's Taste of Home says

        October 21, 2021 at 10:21 pm

        Thank you for the kind words!

        Reply
    2. christina says

      May 11, 2020 at 12:18 pm

      Can you explain how to cook the condensed milk? I don't see any instructions for that.

      Reply
      • Valya of Valya's Taste of Home says

        May 12, 2020 at 9:28 pm

        No, there is no instruction on how to cook condensed milk in the post. I get this question a lot. I may have to make a separate post on it.

        Reply
    3. christina says

      April 25, 2020 at 4:51 pm

      Can you clarify the unit of measurement you're using when you say "one sugar"?

      Reply
      • Valya of Valya's Taste of Home says

        April 25, 2020 at 5:19 pm

        I'm sorry, I don't understand your question. I just checked, and all the measurements are correct in the recipe card. Can you please clarify your question a bit more? Thank you!

        Reply
        • christina says

          April 29, 2020 at 12:42 pm

          In two different places it says "beat 8 eggs and 1 sugar for 5 minutes." How much is 1 sugar? Is it 1 tablespoon, 1 cup, etc?

          Reply
          • Valya of Valya's Taste of Home says

            April 29, 2020 at 9:22 pm

            I'm so sorry! It's one cup of sugar and it's corrected now. Thank you for noticing the error.

            Reply
            • christina says

              April 29, 2020 at 10:15 pm

              Ok, thank you for the clarification! I look forward to making this recipe : )

            • Valya of Valya's Taste of Home says

              May 01, 2020 at 12:11 pm

              Enjoy!

    4. Roxanne says

      September 01, 2018 at 1:22 pm

      Would they taste fine if I used precooked sweetened condensed milk, from the store? Or does it have to be lightly cooked?

      Reply
      • Valya of Valya's Taste of Home says

        September 01, 2018 at 5:21 pm

        Precooked condensed milk is much thicker in consistency and you will have hard time mixing it in with the sponge cake. I hope this helps.

        Reply
    5. Lena says

      May 04, 2018 at 4:37 pm

      Hi Valya! How long do you cook condensed milk?

      Reply
      • www.valyastasteofhome.com says

        May 04, 2018 at 11:07 pm

        I cooked it in the water on the stove top for 1.5 hours.

        Reply
    6. Olga says

      May 01, 2018 at 5:32 am

      Thanks for sharing this recipe.sure looks good,I'm going to try to make it. Thanks for sharing recipes,May God bless u.☺??

      Reply
      • www.valyastasteofhome.com says

        May 01, 2018 at 3:09 pm

        You are very welcome! Enjoy! Blessings to you as well! 🙂

        Reply
    7. Nadia says

      April 27, 2018 at 2:13 pm

      5 stars
      I absolutely love them! They look so beautiful! I will be making them soon. Thank you so much for the recipe!

      Reply
      • www.valyastasteofhome.com says

        April 27, 2018 at 3:22 pm

        Thank you! They are truly delicious little gems! Let me know how they turn out for you. 🙂

        Reply

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    A food blogger, recipe developer, photographer, editor, and author behind Valya’s Taste of Home website. Sharing family-proven tasty recipes with step-by-step photos and videos. Read more...

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